BEST RABBIT STEW
Make and share this Best Rabbit Stew recipe from Food.com.
Provided by Doreen Randal
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
- Add rabbit pieces and baste them thoroughly.
- Cover the dish and leave to marinate over-night or at least 12 hours.
- Remove the rabbit from the marinade and dry on kitchen paper.
- Strain the marinade into a jug and reserve. Preheat oven to 350°F.
- In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
- Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
- Add the rabbit pieces and turn frequently to brown them evenly and quickly.
- Add the reserved marinade to the casserole and bring to the boil.
- Remove casserole from the heat, add the bacon pieces and place in the oven.
- Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
Nutrition Facts : Calories 438.8, Fat 29.1, SaturatedFat 9, Cholesterol 38.6, Sodium 1098.1, Carbohydrate 15.1, Fiber 2.4, Sugar 5.6, Protein 7.8
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Chaudhary Waleed
wchaudhary@gmail.comThis stew is also great for a potluck or tailgate party. It's easy to make ahead of time and it travels well.
Akinola Oluwaseun
akinola-o66@gmail.comI served the stew over rice, and it was the perfect meal for a cold winter night.
Anaya Khan
anaya.khan@hotmail.comI added some chopped mushrooms and zucchini to the stew, and it was even better. The vegetables added a nice texture and flavor.
Miracle Mmerem
miracle-mmerem1@hotmail.comI followed the recipe exactly and it turned out perfectly. The stew was hearty and delicious. My family loved it!
Javid Mayar
mayar@hotmail.comThis is the best rabbit stew I've ever had. The meat is so tender and the sauce is so flavorful. I will definitely be making this again.
Mc Lovenz256
l@hotmail.frI'm so glad I found this recipe. It's a new favorite in my household.
Asif Somroo
a_somroo99@gmail.comThis stew is also great for a potluck or tailgate party. It's easy to make ahead of time, and it travels well.
David Ruth
david.ruth13@yahoo.comI served the stew over mashed potatoes, and it was the perfect comfort food for a cold winter night.
Pak Club
club.p6@gmail.comI used a dry red wine instead of white wine, and it gave the stew a really nice depth of flavor.
Damian Raghoonanan
r.d89@yahoo.comI added some chopped carrots and celery to the stew, and it turned out even better. The vegetables added a nice sweetness and crunch.
Sunil Bardewa
sunil-bardewa@gmail.comThis stew is a great way to use up leftover rabbit meat. I usually make a big batch and freeze the leftovers for later.
Mustafa Saith
m69@aol.comI was a bit hesitant to try this recipe because I'm not a big fan of rabbit, but I was pleasantly surprised. The stew was so good that I went back for seconds.
Ethan Henriquez
e_h@aol.comI've made this stew several times now, and it's always a hit. My family loves it, and I always get rave reviews from my friends when I serve it at parties.
Ignatious Mutengwa
ignatious_m20@hotmail.comThis rabbit stew is absolutely delicious! The meat is tender and flavorful, and the sauce is rich and savory. I followed the recipe exactly, and it turned out perfectly.